Description
Indulge in rich and fudgy Hot Chocolate Brownies topped with a light and fluffy Marshmallow Frosting. These decadent brownies combine the deep flavors of semisweet chocolate and cocoa with a hint of instant coffee to enhance their richness, finished with a sweet marshmallow topping that adds a delightful texture contrast. Perfect for dessert or a cozy treat, this recipe is easy to follow and yields irresistible brownies that will satisfy any chocolate lover’s cravings.
Ingredients
Scale
Brownies
- 1/2 cup unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1 teaspoon instant coffee granules
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Cocoa powder, for dusting
Marshmallow Frosting
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Melt Chocolate and Butter: In a microwave-safe bowl or using a double boiler, melt the butter and semisweet chocolate together until smooth and fully combined. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix Batter: Whisk in the granulated sugar, eggs, and vanilla extract into the melted chocolate mixture until fully incorporated and smooth, forming the wet base of the batter.
- Add Dry Ingredients: In a separate bowl, sift together the cocoa powder, instant coffee granules, all-purpose flour, and salt. Gradually fold these dry ingredients into the wet batter until just combined, being careful not to overmix to maintain fudgy texture.
- Bake Brownies: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove and let the brownies cool completely in the pan.
- Prepare Marshmallow Frosting: In a mixing bowl, beat together the marshmallow fluff, softened butter, vanilla extract, and a pinch of salt until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is light, fluffy, and easy to spread.
- Frost Brownies: Once the brownies have completely cooled, spread the marshmallow frosting evenly over the top, creating decorative peaks with a spatula for an attractive finish.
- Garnish and Serve: Dust the frosting lightly with cocoa powder to add a hint of chocolate bitterness and visual appeal. Cut into squares and serve to enjoy the perfect balance of rich chocolate and fluffy marshmallow.
Notes
- For best results, ensure brownies are completely cooled before frosting to prevent melting.
- You can substitute semisweet chocolate with dark chocolate for a more intense chocolate flavor.
- If you prefer a coffee flavor, dissolve the instant coffee granules in a teaspoon of hot water before mixing.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 250
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
